Florets cut from 1 head of broccoli
1/2 pound pasta
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, minced
1/2 pound mushrooms (whole, halved, or sliced)
1/4 cup grated Parmesan
Makes 2 to 4 servings
Cook broccoli florets in boiling water 2-3 minutes.
Remove with slotted spoon.
Cook pasta in same water (or use fresh).
Meanwhile, heat olive oil and butter in skillet.
Sauté garlic and mushrooms 3-4 minutes.
Stir in broccoli.
Toss with broccoli mixture and cheese.
Recipe by Lorene Ludy, Zephyr Community Farm member